HEMP SEED EXTRACT

Abstract

The present invention relates to a process for preparing a hemp seed extract that is useful as a flavoring composition in food and beverages. The method does not involve the use of re-agents that would impair the taste of the resulting extract, in particular organic solvents. The invention also relates to a hemp seed extract that can be prepared by use of the process of the invention. The invention also relates to the use of the hemp seed extract of the invention as a flavoring composition, in particular in food and beverages. Finally, the invention also relates to foods or beverages comprising a hemp seed extract of the invention.

Claims

1. Method for preparing a hemp seed extract, said method comprising (a) providing a mechanically disintegrated hemp seed material; (b) incubating the hemp seed material at a temperature of ≥80° C. for at least 1 hour to release proteins; (c) incubating the hemp seed material with one or more proteases to decompose proteins; (d) reducing the fat content of the hemp seed material obtained from step (c); and (e) obtaining the hemp seed extract, wherein the method does not involve the incubation of the hemp seed material with an organic solvent.

2. Method of claim 1, wherein the dry matter content of the mixture in step (c) is adjusted to about 4-20%, preferably to about 6-18%, and more preferably to about 8-160.

3. Method of claim 1, wherein the hemp seed material has been disintegrated by milling or grinding.

4. Method of claim 1, wherein the material is incubated at a temperature of ≥80° C., preferably ≥90° C. prior to mechanical disintegration.

5. Method of claim 1, wherein step (c) comprises incubation with one or more endoproteases and/or one or more exoprotease.

6. Method of claim 1, wherein step (c) is carried out at a pH of ≥8.0, preferably ≥8.5.

7. Method of claim 1, wherein step (c) is carried out at a pH of ≥5.0, preferably ≥4.5.

8. Method of claim 1, wherein the material in step (c) is incubated for at least 1 hour.

9. Method of claim 1, wherein the fat content of the material is reduced by separators in step (d).

10. Method of, wherein the hemp seed extract obtained in step (e) is dried.

11. Hemp seed extract, obtainable by a method as defined in claim 1.

12. Hemp seed extract which is free of organic solvents, comprising (a) a protein concentration of at least 50% (w/w) of the total extract; (b) a concentration of free glutamate of 0.1 to 10.0% (w/w) of the total extract; and (c) a reducing sugar concentration lower than 20% (w/w) of the total extract.

13.-14. (canceled).

15. Food or beverage product comprising a hemp seed extract of claim 11.

16. The food or beverage product of claim 15, wherein the hemp seed extract is a flavoring or food additive.

17. Food or beverage product comprising a hemp seed extract of claim 12.

18. The food or beverage product of claim 17, wherein the hemp seed extract is a flavoring or food additive.

Description

BRIEF DESCRIPTION OF THE FIGURE

[0058] FIG. 1 shows a preferred embodiment of the process for preparing a hemp seed extract according to the invention. The hemp seed material is inactivated by heat treatment and then subjected to mechanical disintegration by homogenization. The material is heated another time and subsequently incubated with proteases. After removal of the fats and solid components, the extract is dried by freeze-drying.

EXAMPLES

[0059] The following examples are provided in order to illustrate the invention. It should however be understood that the scope of the invention is not limited by the examples. A skilled person will understood that several modifications can be made without deviating from the scope of the invention.

Example 1: Preparation of a hemp Seed Extract Under Alka-Line Protein Extraction Conditions

[0060] Hulled hemp seeds of organic quality (supplier: MeaVita) were used as raw material. 187.5 ml water were combined with 62.5 g raw material to provide a mixture with a dry matter content of 25%. The mixture is heated to 95° C. for 10 minutes to inactivate enzymes in the hemp seed material. After enzyme inactivation, the mixture was homogenized using a standard food processor (TM5, Vorwerk, Germany) at 10200 rpm for 5 minutes.

[0061] 250 ml water were added to the disintegrated material to adjust the mixture to a dry matter content of 12.5%. The pH of the homogenized suspension was adjusted to pH 9.0 using a 10% sodium hydroxide solution. For complete cell rupture and protein extraction, the mixture was heated to 95° C. and incubated for 60 minutes.

[0062] The suspension was then adjusted to pH 5 using citric acid and heated to 40° C. while stirring at 160 rpm. Under continuous stirring, a Sumizyme LPL-G (Shin Nihon Chemical Co., Ltd.) powder protease preparation was added to a final concentration of 2% protease preparation per total dry matter of the composition. To hydrolyze the proteins, the suspension was then incubated for 20 hours at 40° C. and 160 rpm while the pH was maintained at 5.

[0063] The hydrolyzed suspension was then separated using a standard lab centrifuge (10 minutes, 4700 g, room temperature, Heraeus Multifuge X3R, ThermoFisher Scientific). The solid pellet and the top fat and oil layers were removed to gain the aqueous product.

[0064] In order to get the final powdered hemp seed extract, the aqueous phase was sterilized in a standard UHT device at 130° C. for 40 seconds and then dried using a standard lab freeze dryer (Gamma 2-20, LCM-1 Christ).

Example 2: Preparation of a Hemp Seed Extract Under Acidic Protein Extraction Conditions

[0065] Example 1 was repeated with the exception that the pH of the homogenized suspension was adjusted to pH 4.0 using a 10% citric acid solution. Prior to protease addition, the suspension was adjusted to pH 5 using sodium hydroxide.

[0066] Hydrolysis, fat removal, sterilization, and freeze-drying were performed as described in Example 1.

Example 3: Sensory Testing

[0067] To evaluate the sensory attributes of the hemp seed extract, the powder obtained after freeze-drying was mixed into a standard meat broth at a concentration of 0.25% (w/w). The required amount of hemp seed extract was dissolved in a standard meat broth solution and served to the sensory-panelists.

[0068] To obtain statistically relevant data, each panel consisted of at least 12 trained individuals capable of assessing the flavor profiles of the given food application. Based on the assessment scores of all panelists, QDA/CAQDAS flavor profiles were calculated and compared to the flavor profile of the control (standard meat broth without the hemp seed extract). Differences between the control and a specific food application were interpreted as the effect of the hemp seed extract in the food application.